Baked Breakfast Taquitos

I’ve LOVE taquitos, especially when I make it at home because I don’t have to skimp on the fillings and I bake them so they are not they greasy old school taquito you’re used to. The only thing is, I really don’t get to make it as much as I want to. That’s where these breakfast taquitos come in.

These babies are freezer and fridge- friendly so I can actually make a ton of them! Simply bake these according to the directions listed below and freeze them so you can fulfill you taquito cravings any time. They definitely come in handy in the mornings where I can pop these (from fridge) into the microwave for about 20-30 seconds, take a shower and then indulge in a cheesy, breakfast taquito loaded with eggs, sausage and veggies. Frozen, wrap in foil and bake for about 20-25 minutes. Now that’s a breakfast of champions!

And if you happen to have some of my homemade Salsa on hand you’re in business.


Breakfast Taquitos

These are great to fix ahead in batches and heat and take with you. 

Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Cheryl


  • 3 Eggs Beaten
  • 6 Pre-cooked Sausage I used links
  • 1/2 cup Cheese of your liking Shredded
  • 6 Corn Tortillas
  • 1/4 cup any veg optional
  • Spray oil


  1. Preheat oven to 425'. Spay baking sheet with oil. Sauté veg. until tender (about 3 min.) Fold eggs in to veggies. Heat tortillas in microwave for 30 second so they will be pliable. Working one at a time, transfer tortilla to a work surface; place eggs, sausage, cheese in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling. Place taquitos seam side down onto prepared baking sheet, spay lightly with oil and bake until taquitos are crisp and cheese has melted, about 12-15 minutes.

Recipe Notes

If refrigerating or freezing let them completely cool before  putting them in.

I use the precooked Turkey sausage links cause I'm lazy and I like to cut out a step. But you could easily use crumbled cooked sausage and fold it in to the eggs.

Peppers and Mushrooms – chopped spinach works really good too. In that case cook eggs and fold spinach in to eggs – spinach will wilt.
I add a little milk to my eggs but it’s not necessary.
My daughter made me this herb/salt mix & I’m obsessed with it so I threw some in my eggs.
Cooked eggs with my veggies folded in.

Getting ready to roll them up! REMEMBER – seam side down.
My oven runs a little hot this was to 12 minutes. Check yours at 10.

Dipped into sour cream, salsa and guacamole you’ve got yourself the perfect, quick & easy breakfast for all.

If you like your food a little spicy you can add some chopped jalapenos to your vegetables before sautéing.




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